Crock Pot Chicken Stew
(from mom2mpr’s recipe box)
Can sub breasts for thighs and oat milk for cow milk. Can skip sage. Can also skip chicken and add cubed sweet potatoes and butternut squash for vegetarians.
Can do half recipe in smallest CP-same chicken 1/2 liquid.
Source: Menu Mailer-Leanne Ely
Prep time: 30 minutes
Cook time: 560 minutes
Serves 6 people
Categories: crock pot, dinner, easy
Ingredients
- 6 skinless thighs--cut into 3/4 inch cubes
- 1 tablespoon oil
- 2-14 1/2 oz. cans chicken broth
- 1 cup water
- 1/2 cup sliced green onions
- 1 teaspoon thyme
- 1/8 tsp. sage
- salt and pepper to taste
- 2 cups cubed new potatoes-unpeeled
- 1/2 lb. fresh green beans--cut up
- 1/3 cup all purpose flour
- 2/3 cup milk or half and half or oat milk
Directions
-
Heat oil in Dutch oven, brown chicken over med-hi heat.
-
Transfer to crock pot and stir in broth, water, onions, and seasonings.
-
4 hour method-add potatoes and cook for 4 hours on high. Add green beans and cook an additional hour or so.
-
OR
-
8 hour method-cook chicken, broth, onions and seasonings on low for 8 hours and add potatoes and green beans already cooked right before serving.
-
The last hour-combine flour, milk type product, mix until smooth. Gradually stir into stew. Cook until thickened. About 1 hour to thicken.